Artisan Pizza and Flatbread in Five Minutes a Day The Homemade Bread Revolution Continues.pdf

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In memory of our first editor, Ruth Cavin (1918–2011), who took a chance on us

and our cookbook idea. Her love of good food inspires us still.

To my mom, who always seemed to have fresh bread in our house.

—JEFF

To my dad, who taught me to live life with a sense of curiosity and adventure.

—ZOË

Table of Contents

Title Page

INTRODUCTION

PIZZA AND FLATBREAD ARE THE FASTEST BREADS WE

MAKE: STORING THE DOUGH MAKES THE DIFFERENCE

2 - INGREDIENTS

Flours

Toppings

Cheeses

Meat, Fish, Seafood, and Eggs

Water

Yeast: Adjust It to Your Taste

Salt: Adjust It to Your Taste

Oils and Solid Fats

Sweeteners

3 - EQUIPMENT

Equipment for Baking Pizzas and Flatbreads

Other Equipment

TIPS AND TECHNIQUES FOR PERFECT PIZZA AND

FLATBREAD MADE WITH STORED DOUGH

Measuring Ingredients by Weight

Weighing Small-Quantity Ingredients

Frequently Asked Questions from Readers

5 - THE MASTER RECIPE

Classic Pizza Margherita

Mixing and Storing the Dough

On Pizza Day

6 - MORE DOUGHS AND GREAT SAVORY SAUCES

Crisp-Yet-Tender Pizza Dough Even Closer to the Style of Naples

Pizza Dough for Throwing

American-Style Pizza Dough

Semolina Dough

100% Whole Wheat Dough